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An abundance of “old world charm” distinguishes Anthony Demetre’s gregarious Mayfair hotspot, especially when crowds are packed in for the cracking ‘working lunch’. At first glance, the long, panelled dining room (hung with contemporary art) might suggest a certain fussiness, although nothing could be further from the kitchen’s collective mind. Stylish flavour-forward simplicity is the mantra, with seasonal produce shaping the daily menu – witness hand-chopped beef tartare with Maldon oyster mayo or an autumnal broth of kale, sweet onion and artichoke. Wild honey is used to lacquer roast Goosnargh duck and to enrich an ice cream (with honeycomb and meringue wafers) – although one reader reckons nothing can trump the English custard tart. Game is a speciality in season: you can try slow-cooked hare, grilled venison haunch and other niche goodies without needing to know which way to pass the port. The wine list could benefit from a similarly accessible approach.
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Wild Honey is the perfect place for a special occasion. Great food cooked to perfection, great balance of tastes on each plate, friendly service and an elegant venue (if a bit too old British). We were celebrating. I got a new job (one that I really really wanted and I’m crazy happy about) and I wanted to treat the s.o.. He had been great throughout my journey of researching new companies and going through recruitment processes. That’s the kind of guy he is, what can I say.I found Wild Honey and read great stuff about it. I am a little apprehensive about online reviews – especially since we had...
More from Stuff by Sofia »
To give you more of an idea as to what kind of diner I am, this is one of the most high-end restaurants I’ve been to, lured by a certain case of “Masterchef” food porn. I am a student, if you haven’t guessed already! (Damn, I need to finish that About Me page sharpish!). Whilst I’ve been to a few Michelin star restaurants, both on the high end and low end of the price spectrum, in Hong Kong you can get Michelin for the amount you pay for Five Guys! Wild Honey is one of the first where I felt the need to be a bit more “prim and proper”, not helped by a large group of smartly dressed waiters standing courteously towards...
More from PANDA EATS LONDON »
Located in Mayfair, Wild Honey has a very gentlemen’s club feel to it with its wood panelled walls and low lighting. It’s a really warm and inviting room with some really nice artwork making it feel more modern. We were warmly greeted upon entering and seated at the banquette seating to peruse the menu. The Better Half (TBH) and I had already decided to have the set lunch menu and as there were only three choices for each course, it didn’t take long to choose what to have.We kicked off with an amuse bouche of seabass ceviche and mushroom purée. For both TBH and I, the mushroom amuse was the more enjoyable...
More from The Square 8211; Sam The Food Fan »
Not usually one to venture to Mayfair, it was time I dined at my first Michelin restaurant since moving to London and Wild Honey was the restaurant of choice.Awarded a Michelin star for its Modern twist on both British and French cuisine, Wild Honey is Will Smith’s and Anthony Demetre’s second restaurant – with Arbutus being their first restaurant venture...
More from Ramblings of a Food Addict »
So I decided to try Wild Honey on a whim. I had heard good things about it from others I know and wanted to find out how it was for myself. Located near a restaurant I particularly like, the Square, the area seems to be a massive hub of fine dining in Mayfair. A very civilized location among the period architecture but too bad the houses are out of my reach. I guess I will just have to imagine I live there while chowing down at the neighbourhood restaurants.Aubergine ‘moussaka’ Wild Honey version. I went for this as I love eggplant. Artfully arranged with cheese and salad on top of the minced meat....
More from Quiet eating »
We'd just spent the last 5 minutes slagging off the scallops when the waitress came over to clear the starters. “How was everything?” she asked with mild concern, a phrase that when fed into Giles Coren’s ultra-cynical restaurant-speak decoding device drops out the other end as: ‘like I give a f*ck’.There was a hesitant pause. We weren’t happy but it’s a lot easier to say so when the aproned backs are turned and the dishes’ architects will remain oblivious in the basement kitchen below.“Just ok”, said Chris in brutally honest fashion taking the table by surprise. But he was right. The relatively clean plates...
More from COVERS & CAPERS »
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